Pumpkin Squash Soup with Homemade Croutons


Well it’s pumpkin season for sure, so I am jumping on the bandwagon starting with this amazing, autumn soup. Without further a do:

1 Delicata squash (butternut or acorn would work, but recently I am in love with Delicata)
4 oz pumpkin puree
1 handful of fresh baby tomatoes (if in season, if not a spoonful of tomato puree would work)
3 cloves of garlic
Olive oil for roasting
1/4 cup mushroom broth
1/4 almond milk
1/2 Tablespoon of white miso
Sprinkle of cinnamon, garlic and onion powder
Salt to taste

Cut the squash in half lengthwise
Take the seeds out, save for compost or roasting
Sprinkle cinnamon on each half and drizzle with olive oil
Roast for 35 minutes at 400 degrees
After about 20 minutes, add the baby tomatoes and whole garlic cloves inside the squashroastingsquah

halves for the rest of the roasting
Scoop out the middle and place in a blender
Add the tomatoes and garlic, taken out of of its skin
Roughly chop the skins of the squash and throw in the blender as well, they are save to eat!
Add the rest of the ingredients and blend until creamy and smooth
If still chunky, add a splash of warm water
Serve with toasted breadcrumbs and enjoy!

For the breadcrumbs:

Day old bread
Drizzle of olive oil
Sprinkle of salt and thyme

Rough chop day old bread, like from Jennifer’s Way
Add bread to a mixing bowl
Toss the bread with the olive oil, salt and thyme
Bake for 12 minutes
Serve over soup, salad, pasta or whatever you desire.

They are so good, even as a snack fresh out of the oven!